Slow-Roasted Pork Shoulder (Print Version)

Tender pork shoulder slow-cooked and finished with a tangy apple cider glaze for rich flavor.

# What You Need:

→ Pork

01 - 1 (4.5-pound) bone-in pork shoulder, skin scored
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper

→ Aromatics

05 - 1 large onion, quartered
06 - 4 garlic cloves, smashed
07 - 2 sprigs fresh rosemary
08 - 2 sprigs fresh thyme

→ Cider Glaze

09 - 2 cups apple cider
10 - 2 tablespoons apple cider vinegar
11 - 2 tablespoons Dijon mustard
12 - 2 tablespoons light brown sugar
13 - 1 tablespoon unsalted butter
14 - 1/4 teaspoon ground black pepper

# How To Make:

01 - Preheat the oven to 300°F.
02 - Pat the pork shoulder dry and rub all over with olive oil, kosher salt, and black pepper.
03 - Place onion quarters, garlic, rosemary, and thyme in the bottom of a large roasting pan. Set the pork shoulder on top, skin side up.
04 - Roast uncovered for 4 hours, basting with pan juices every hour.
05 - In a saucepan over medium-high heat, combine apple cider, apple cider vinegar, Dijon mustard, brown sugar, and black pepper. Bring to a boil, then reduce heat and simmer until reduced by half and thickened, about 20 to 25 minutes. Whisk in butter until smooth and keep warm.
06 - Increase oven temperature to 425°F. Brush the pork shoulder generously with cider glaze and roast for 20 to 30 minutes, brushing with additional glaze halfway through, until the skin is deep golden and caramelized.
07 - Remove from oven and loosely cover with foil. Let rest for 20 minutes before slicing or shredding.
08 - Serve the pork with the remaining cider glaze drizzled over the top.

# Expert Advice:

01 -
  • The slow roast makes the pork so tender it practically falls apart with a fork, no knife needed.
  • The cider glaze adds a sweet-tart brightness that keeps each bite from feeling heavy.
  • It looks and tastes impressive but requires very little hands-on work once it hits the oven.
02 -
  • Scoring the skin before roasting is essential, it lets the fat render out and the skin crisp up instead of staying chewy.
  • Don't skip the resting time, it lets the juices redistribute so the meat stays moist when you slice into it.
  • If your glaze looks too thin, just simmer it a few minutes longer until it thickens and clings to the spoon.
03 -
  • Let the pork come to room temperature for 30 minutes before roasting so it cooks more evenly.
  • Save the pan drippings and aromatics to make a quick gravy or sauce if you want even more flavor.
  • For a deeper glaze flavor, swap the apple cider for hard cider and reduce it a bit longer.
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